Kuche Da Nang, a specialty of Kuche, Xinjiang

What is Kuche Da Nang? Authentic Xinjiang Kuche specialty: Kuche Da Nang

Content summary:Do you want to know what Kuche Da Nang is? This article is a detailed introduction toKuche specialty in Xinjiang - Kuche Da Nang. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Kuche Da Nang. The full text takes about 6 minutes to read, mainly including the basic introduction of Kuche Da Nang and its nutritional value? What are the product features of Kuche Da Nang? How did the history of Kuche naan come about? The production method of Kuche naan, etc

Basic introduction of Kuche naan

Kuche naan is very famous. In the past, there was a joke that "Kuche naan is as big as a wheel", referring to a type of naan called "Bijiake". Generally with a diameter of 40 centimeters, the middle is thin and the edge is slightly thick. It is decorated with leather teeth, black sesame seeds, and other patterns. After baking, it is crispy and delicious

How did the history of Kuche Da Nang come about

As the birthplace of ancient humans in the Western Regions, a key town on the ancient Silk Road, the only intersection of the world's four ancient civilizations, and the homeland of the ancient Kucha Kingdom in the Western Regions, naan - this ethnic specialty food has not only appeared for a long time, but also derived cultural connotations

The production method of Kuche big naan

Yila naan (also known as Shenxian Nuoluzi naan), usually this kind of naan cake needs to first spread the dough on a thin pancake, turn the dough made into a strip shape in the center into a small circle shape, and then put it into the spread dough before baking. After the naan is cooked, place two spoons of Nuruzi rice in the small circle in the center and place them at the four corners of the wooden basin where the Nuruzi rice is served. Then, place a large wooden spoon horizontally on top of it. According to folk belief, due to the grace of the "Earth God", they obtained food from the land and used it to cook this pot of rice. After the Tlep God ate this pot of rice with a wooden spoon, he would help people achieve a good harvest every year. After the Nuoluzi rice is cooked, two spoons of Nuoluzi rice are added to the naan, and the people bring it back to their homes to taste with their wives and children